Lamb Keema

Name: Lamb Keema
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: Serves 4–6
Cuisine: Indian
Ingredients: 200 g/7 oz canned chickpeas/garbanzo beans, drained and rinsed; 500 g/1 lb 2 oz lean lamb mince; 50 g/2 oz/⅓ cup frozen peas; 200 g/7 oz canned chopped tomatoes; 2 white onions, finely diced; ¼ tsp chilli powder; 2 tsp ground cumin; 2 tsp sugar; ¼ tsp ground turmeric; 1 large green chilli, deseeded and finely sliced; 1 tsp salt; 3 garlic cloves, minced; 2¼ tsp garam masala; 80 ml/2½ fl oz/⅓ cup vegetable oil; ½ small bunch of fresh coriander/cilantro, roughly chopped; 5 cm/2 inch piece of fresh root ginger, peeled and grated

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr 10

Appears in

Mowgli Street Food

By Nisha Katona

Published 2018

About

In India, we don’t really have lamb. Woolly sheep don’t make sense in the heat of the East and instead we have a kind of goat-sheep hybrid that is tough and hardy. This is why keema, which translates simply as ‘mince’, is so common. Mincing tough, gamey meat is the best and quickest way to tenderise it, whereas chunks require hours of simmering when not everyone has hours’ worth of fuel.